Baba ganoush
This versatile, Middle Eastern dip is one of my absolute favourites. If you love hummus, then you’re going to love the smokey, and garlic flavours of this eggplant dip.
With only a handful of ingredients, you’ll whip this up in no time. Enjoy as as dip with pita chips or crackers or as a base on a roast vegetable dish.
Check out my roast carrot Moroccan inspired dish HERE and pair this baba ganoush with the roast carrots to create and incredible, mouth watering dish.
Baba ganoush
Ingredients
- 1 large eggplant
- 1 clove garlic
- 1/2 lemon juice
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup tahini
Method
- Preheat oven to 180 degrees
- Line a baking tray with baking paper.
- Place the eggplant on the tray and with a fork poke holes around entire eggplant.
- Roast eggplant for 30 – 40 minutes depending on the size. You will know the eggplant is ready when it starts to collapse in on itself and the skin wrinkles up.
- Set the eggplant aside and once cool, peel the skin off.
- Place peeled eggplant along with the rest of the ingredients in a food processor or high-speed blender and blend until smooth. If too thick simply add a little bit of water.
- Based on your taste buds and preferences you may choose to adjust the amount of garlic and lemon.
Frequently Asked Questions
What can I serve with baba ganoush besides pita chips and crackers?
Baba ganoush pairs wonderfully with a variety of accompaniments. Try it with fresh vegetable sticks like cucumber, bell peppers, or cherry tomatoes. It's also delicious spread on toasted bread or pita, used as a sandwich filling, or as a dip for falafel, kebabs, or grilled meats. Be creative and find your favorite way to enjoy it!
Can I make baba ganoush in advance and store it for later use?
Yes, you can make baba ganoush in advance and store it for later. It actually tastes better after the flavours have had time to meld. Keep it in an airtight container in the refrigerator for up to 3-4 days. Before serving, you might want to drizzle a bit of olive oil on top to refresh it.
How can I adjust the garlic and lemon flavours to suit my taste preferences?
Adjusting the garlic and lemon levels in baba ganoush is easy and personalizable. If you prefer a milder garlic flavour, you can use less garlic or roast the garlic before blending it. For a stronger garlic kick, you can add more. Similarly, for a more pronounced lemony tang, increase the amount of lemon juice, or reduce it for a milder taste. Start with the recommended amounts and adjust gradually to achieve your desired flavour profile.
Can I use roasted eggplant from a grill or stovetop instead of baking it in the oven?
Absolutely! Roasting eggplant on a grill or stovetop is a common method for making baba ganoush. Simply place the whole eggplant directly on a hot grill or over a gas flame (using tongs to turn it) until the skin is charred and the flesh becomes soft and collapses. Follow the rest of the recipe as instructed once the roasted eggplant has cooled and the skin is peeled off.
Can I freeze baba ganoush for longer storage?
While you can freeze baba ganoush, it's important to note that the texture may change slightly upon thawing, as eggplant has a high water content. To freeze, place it in an airtight container, leaving some space at the top for expansion, or use freezer-safe bags. Thaw it in the refrigerator when you're ready to enjoy it again. Stirring it well after thawing can help improve the texture.
